The foods you should never reheat, why the rules aren't as strict as you think, received from Saga, 2026 02
0 views
Skip to first unread message
Colin Howard
Feb 5, 2026, 6:20:39 AMFeb 5
to post AVIP list
Greetings,
I suspect most of this is pure common sense, however, we can all make
mistakes and it is good to be reminded of such things.
From rice to roast chicken, there's a lot of confusing advice about leftover
food. We asked the experts to separate fact from fiction.
By Jayne Cherrington-Cook | Published - 2 Feb 2026
In an age when we're all trying to reduce food waste and make our budgets
stretch further, leftovers have become kitchen heroes. But alongside this
thriftiness comes a nagging worry: is it actually safe to reheat the chicken
curry from Tuesday? What about yesterday's rice? And didn't someone once say
you should never reheat potatoes?
The internet is awash with warnings about "dangerous" foods, but the reality
is far less alarming and, thankfully, far more straightforward than you
might think.
"Any food can cause food poisoning," explains Gwawr James, a registered
dietitian and spokesperson for the British Dietetic Association.
"Foods such as rice, chicken and eggs are safe, nutritious foods to eat in
the UK. However, they are considered higher risk if they are not stored,
prepared, cooked or reheated correctly."
In other words, it's not the food itself which is the problem, it's how we
handle it. Understanding a few simple principles means you can confidently
enjoy your leftovers without the worry.
These are the foods experts say you need to pay extra care with when
reheating.
Rice: the one people worry about most
Rice often tops the list of "foods you should never reheat", but this
reputation is somewhat unfair. The real issue isn't the reheating itself, it's
what happens between cooking and storing.
"Uncooked rice can contain spores of a bacterium called Bacillus cereus,"
explains Narriman Looch, Head of Food Hygiene at the Food Standards Agency
(FSA).
"If rice is cooled slowly or kept at room temperature, these spores can grow
and produce toxins not destroyed by reheating."
The solution? Cool your cooked rice quickly, ideally within an hour, and pop
it in the fridge. Spreading it on a large plate or dividing it into smaller
portions helps it cool faster. Once chilled, rice can be reheated safely as
long as it's steaming hot throughout. The FSA recommends eating leftover
rice within 24 hours rather than the two days allowed for other leftovers.
One extra consideration: takeaway rice needs special care. Some restaurants
pre-cook their rice and reheat it before serving, which means it may have
already been through one heating cycle.
"Ideally, takeaway rice should be eaten shortly after purchase or shortly
after it has been delivered," advises Looch.
Potatoes: the surprising one
While rice gets all the attention, potatoes can actually pose their own
unique risk, particularly if you've cooked baked potatoes wrapped in foil.
Rachael Kiss from hygiene experts Alliance Online explains: "When a potato
is wrapped in foil, it creates a warm, moist, low-oxygen environment, which
is exactly the type of condition in which Clostridium botulinum bacteria
thrive."
While baking or roasting kills most bacteria, botulism spores are remarkably
hardy and can survive normal cooking temperatures. The real danger arises if
foil-wrapped potatoes are left to cool slowly at room temperature. Those
heat-resistant spores can then germinate and produce botulinum toxin, one of
the most potent foodborne toxins known.
"Because botulinum toxin has no smell, taste or visible signs, proper
handling is essential even if the food looks fine," warns Kiss.
The good news? This risk is entirely preventable. Remove foil immediately
after cooking and refrigerate cooked potatoes within two hours. When you're
ready to eat them, reheat thoroughly until steaming hot.
The Four Cs of food hygiene
When it comes to cooking and reheating safely, Looch says, food hygiene
matters more than any single rule, which is why the FSA recommends the
following:
Cleaning: Wash hands, surfaces and utensils before handling food
Chilling: Keep your fridge below 5°C and get leftovers in quickly
Cooking: Ensure, food is cooked thoroughly to the right temperature
Cross-contamination: Keep raw and cooked foods separate; use different
boards and utensils
Chicken: misunderstood rather than dangerous
Chicken often tops people's worry lists when it comes to leftovers, but
there's no need for concern if you handle it properly.
"All meats, including chicken, can be reheated safely provided they are
steaming hot throughout," says James.
The trick is ensuring even heating with no cold spots where bacteria could
survive.
"Reheating smaller pieces of meat and stirring during reheating is
recommended to ensure even heat distribution," she advises.
If you're reheating a chicken curry or stir fry, give it a good stir as it
heats. For larger pieces like chicken breasts, consider slicing them before
reheating to ensure the heat penetrates evenly.
Eggs: safer than you think
If you've been nervous about reheating dishes containing eggs, there's some
reassuring news. Food safety controls in the UK have improved significantly
in recent years.
"Older adults can now safely consume raw or lightly cooked hen eggs carrying
the British Lion Mark," says James.
This means your breakfast frittata or egg fried rice can be reheated without
worry, as long as you follow the same golden rules of cooling quickly,
storing properly and reheating thoroughly.
"Eggs may also be safely reheated if required," James confirms. Just make
sure they're steaming hot all the way through.
How to tell if leftovers have gone bad
Many of us have grown up relying on the "sniff test" to determine if food is
safe. Unfortunately, this isn't reliable.
"It's impossible to see or smell food poisoning bacteria or spores, so,
although the food may look fine for a day or two after, it could make you
very ill if not handled properly," says Looch.
Similarly, visible mould is a definite red flag.
"Food showing any signs of mould or spoilage should not be reheated or
consumed, as mould may be present throughout the food even if it is not
visible," explains James.
Why the over-65s should take extra care
While safe reheating matters for everyone, it's worth knowing, those of us
over 65 face a slightly higher risk from foodborne illness.
"Adults aged 65 years and over are at increased risk of infections such as
Campylobacter and Salmonella, which are common causes of food poisoning,"
says James.
"This increased risk is primarily due to age-related changes in the immune
system, which reduce the body's ability to effectively fight infections."
This doesn't mean living in fear of your fridge; it simply means being a
little more mindful about food safety practices.
The golden rules for safe reheating
Rather than memorising lists of "forbidden" foods, focus on these
straightforward principles:
Cool quickly: Get cooked food into the fridge within one to two hours.
The longer food sits at room temperature, the more opportunity bacteria have
to multiply.
Store properly: Keep your fridge at 5°C or below. Use airtight
containers to prevent cross-contamination.
Check the date: Always consume food within its "use by" date. For most
leftovers, aim to eat them within two days (24 hours for rice).
Reheat thoroughly: Food must be steaming hot all the way through. If you
have a food thermometer, aim for a minimum of 75°C for at least 30 seconds.
"If food is not reheated properly, food poisoning bacteria can grow," warns
Looch. "You can reheat food in the microwave, on the hob, in the oven or
using another cooking appliance as long as the food has been cooled and
stored properly and it is steaming hot before you eat it."
Stir as you go: This ensures even heating, particularly important when
using a microwave, which can create hot and cold spots.
One reheat only: Each cycle of cooling and reheating increases the risk
of bacterial growth. Once reheated, eat it straightaway or discard it.
The good news? Reheating food doesn't need to be complicated. Most leftovers
can be eaten safely if they're cooled promptly, stored correctly, reheated
until steaming hot and, crucially, only reheated once.
Written by: Jayne Cherrington-Cook
Jayne cut her online journalism teeth 24 years ago in an era when a dialling
tone and slow page load were standard. During this time, she's written about
a variety of subjects and is just at home road-testing TVs as she is
interviewing TV stars.
A diverse career has seen Jayne launch websites for popular magazines,
collaborate with top brands, write regularly for major publications
including Woman&Home, Yahoo! and The Daily Telegraph, create a podcast and
also write a tech column for Women's Own.
Colin Howard, living in Southern England.
I suspect most of this is pure common sense, however, we can all make
mistakes and it is good to be reminded of such things.
From rice to roast chicken, there's a lot of confusing advice about leftover
food. We asked the experts to separate fact from fiction.
By Jayne Cherrington-Cook | Published - 2 Feb 2026
In an age when we're all trying to reduce food waste and make our budgets
stretch further, leftovers have become kitchen heroes. But alongside this
thriftiness comes a nagging worry: is it actually safe to reheat the chicken
curry from Tuesday? What about yesterday's rice? And didn't someone once say
you should never reheat potatoes?
The internet is awash with warnings about "dangerous" foods, but the reality
is far less alarming and, thankfully, far more straightforward than you
might think.
"Any food can cause food poisoning," explains Gwawr James, a registered
dietitian and spokesperson for the British Dietetic Association.
"Foods such as rice, chicken and eggs are safe, nutritious foods to eat in
the UK. However, they are considered higher risk if they are not stored,
prepared, cooked or reheated correctly."
In other words, it's not the food itself which is the problem, it's how we
handle it. Understanding a few simple principles means you can confidently
enjoy your leftovers without the worry.
These are the foods experts say you need to pay extra care with when
reheating.
Rice: the one people worry about most
Rice often tops the list of "foods you should never reheat", but this
reputation is somewhat unfair. The real issue isn't the reheating itself, it's
what happens between cooking and storing.
"Uncooked rice can contain spores of a bacterium called Bacillus cereus,"
explains Narriman Looch, Head of Food Hygiene at the Food Standards Agency
(FSA).
"If rice is cooled slowly or kept at room temperature, these spores can grow
and produce toxins not destroyed by reheating."
The solution? Cool your cooked rice quickly, ideally within an hour, and pop
it in the fridge. Spreading it on a large plate or dividing it into smaller
portions helps it cool faster. Once chilled, rice can be reheated safely as
long as it's steaming hot throughout. The FSA recommends eating leftover
rice within 24 hours rather than the two days allowed for other leftovers.
One extra consideration: takeaway rice needs special care. Some restaurants
pre-cook their rice and reheat it before serving, which means it may have
already been through one heating cycle.
"Ideally, takeaway rice should be eaten shortly after purchase or shortly
after it has been delivered," advises Looch.
Potatoes: the surprising one
While rice gets all the attention, potatoes can actually pose their own
unique risk, particularly if you've cooked baked potatoes wrapped in foil.
Rachael Kiss from hygiene experts Alliance Online explains: "When a potato
is wrapped in foil, it creates a warm, moist, low-oxygen environment, which
is exactly the type of condition in which Clostridium botulinum bacteria
thrive."
While baking or roasting kills most bacteria, botulism spores are remarkably
hardy and can survive normal cooking temperatures. The real danger arises if
foil-wrapped potatoes are left to cool slowly at room temperature. Those
heat-resistant spores can then germinate and produce botulinum toxin, one of
the most potent foodborne toxins known.
"Because botulinum toxin has no smell, taste or visible signs, proper
handling is essential even if the food looks fine," warns Kiss.
The good news? This risk is entirely preventable. Remove foil immediately
after cooking and refrigerate cooked potatoes within two hours. When you're
ready to eat them, reheat thoroughly until steaming hot.
The Four Cs of food hygiene
When it comes to cooking and reheating safely, Looch says, food hygiene
matters more than any single rule, which is why the FSA recommends the
following:
Cleaning: Wash hands, surfaces and utensils before handling food
Chilling: Keep your fridge below 5°C and get leftovers in quickly
Cooking: Ensure, food is cooked thoroughly to the right temperature
Cross-contamination: Keep raw and cooked foods separate; use different
boards and utensils
Chicken: misunderstood rather than dangerous
Chicken often tops people's worry lists when it comes to leftovers, but
there's no need for concern if you handle it properly.
"All meats, including chicken, can be reheated safely provided they are
steaming hot throughout," says James.
The trick is ensuring even heating with no cold spots where bacteria could
survive.
"Reheating smaller pieces of meat and stirring during reheating is
recommended to ensure even heat distribution," she advises.
If you're reheating a chicken curry or stir fry, give it a good stir as it
heats. For larger pieces like chicken breasts, consider slicing them before
reheating to ensure the heat penetrates evenly.
Eggs: safer than you think
If you've been nervous about reheating dishes containing eggs, there's some
reassuring news. Food safety controls in the UK have improved significantly
in recent years.
"Older adults can now safely consume raw or lightly cooked hen eggs carrying
the British Lion Mark," says James.
This means your breakfast frittata or egg fried rice can be reheated without
worry, as long as you follow the same golden rules of cooling quickly,
storing properly and reheating thoroughly.
"Eggs may also be safely reheated if required," James confirms. Just make
sure they're steaming hot all the way through.
How to tell if leftovers have gone bad
Many of us have grown up relying on the "sniff test" to determine if food is
safe. Unfortunately, this isn't reliable.
"It's impossible to see or smell food poisoning bacteria or spores, so,
although the food may look fine for a day or two after, it could make you
very ill if not handled properly," says Looch.
Similarly, visible mould is a definite red flag.
"Food showing any signs of mould or spoilage should not be reheated or
consumed, as mould may be present throughout the food even if it is not
visible," explains James.
Why the over-65s should take extra care
While safe reheating matters for everyone, it's worth knowing, those of us
over 65 face a slightly higher risk from foodborne illness.
"Adults aged 65 years and over are at increased risk of infections such as
Campylobacter and Salmonella, which are common causes of food poisoning,"
says James.
"This increased risk is primarily due to age-related changes in the immune
system, which reduce the body's ability to effectively fight infections."
This doesn't mean living in fear of your fridge; it simply means being a
little more mindful about food safety practices.
The golden rules for safe reheating
Rather than memorising lists of "forbidden" foods, focus on these
straightforward principles:
Cool quickly: Get cooked food into the fridge within one to two hours.
The longer food sits at room temperature, the more opportunity bacteria have
to multiply.
Store properly: Keep your fridge at 5°C or below. Use airtight
containers to prevent cross-contamination.
Check the date: Always consume food within its "use by" date. For most
leftovers, aim to eat them within two days (24 hours for rice).
Reheat thoroughly: Food must be steaming hot all the way through. If you
have a food thermometer, aim for a minimum of 75°C for at least 30 seconds.
"If food is not reheated properly, food poisoning bacteria can grow," warns
Looch. "You can reheat food in the microwave, on the hob, in the oven or
using another cooking appliance as long as the food has been cooled and
stored properly and it is steaming hot before you eat it."
Stir as you go: This ensures even heating, particularly important when
using a microwave, which can create hot and cold spots.
One reheat only: Each cycle of cooling and reheating increases the risk
of bacterial growth. Once reheated, eat it straightaway or discard it.
The good news? Reheating food doesn't need to be complicated. Most leftovers
can be eaten safely if they're cooled promptly, stored correctly, reheated
until steaming hot and, crucially, only reheated once.
Written by: Jayne Cherrington-Cook
Jayne cut her online journalism teeth 24 years ago in an era when a dialling
tone and slow page load were standard. During this time, she's written about
a variety of subjects and is just at home road-testing TVs as she is
interviewing TV stars.
A diverse career has seen Jayne launch websites for popular magazines,
collaborate with top brands, write regularly for major publications
including Woman&Home, Yahoo! and The Daily Telegraph, create a podcast and
also write a tech column for Women's Own.
Colin Howard, living in Southern England.
Reply all
Reply to author
Forward
0 new messages